Incredible pumpkin: three bright in all respects recipe


If a pumpkin remains in your freezer or cellar, immediately reach for it and prepare one of three amazing dishes. If not, it is worth going to the market in search of this useful vegetable, and next year, prepare pumpkin puree for future use. After all, traditional pumpkin dishes such as soup and porridge are just the tip of the iceberg.

Fragrant Pumpkin Mushroom Stew

You will need:

  • 0.5 kg of pumpkin;
  • 0.5 kg of mushrooms (can be replaced with boiled wild mushrooms);
  • onion, carrot, garlic clove;
  • 0.5 kg of tomatoes (or 3 tablespoons of pasta);
  • salt, pepper, bay leaf;
  • a teaspoon of sugar;
  • vegetable oil

Peel the pumpkin, cut into cubes with onions and carrots. Finely chop the garlic and chop the mushrooms. Peel tomatoes and cut into cubes (you can replace them with pasta). To begin with, fry the onions and carrots on low heat with bay leaves and spices. Add mushrooms (boiled forest dry well), tomatoes and sugar. Cook everything over very low heat for 5 minutes. Then add the pumpkin and cook under the lid for 25-30 minutes, stirring occasionally. Salt better at the end of cooking.

Porridge in a slow cooker

You will need:

  • 0.5 kg of meat;
  • 300 gr. pumpkin (without peel);
  • half a cup of pearl barley;
  • onion, carrot;
  • litere of water;
  • a couple of garlic cloves;
  • vegetable oil;
  • salt pepper

Dice meat, chop onions and carrots. Turn on the frying / baking mode, pour 2 tablespoons of oil and fry the onions and carrots for 10 minutes. Next, add the meat and fry for another 10 minutes, stirring the mass. Add washed barley and a liter of hot water to the bowl. Stew porridge with vegetables (mode "stewing") for 2 hours. Crush pumpkin, garlic and add to the porridge after the first cycle. Season with salt and pepper and simmer another 30 minutes.

Sweet Pumpkin Roll

You will need:

  • A glass of milk;
  • 0.5 kg of wheat flour;
  • 100 gr. butter;
  • 2 tablespoons sour cream;
  • 2 eggs;
  • a glass of sugar;
  • a pack of dry yeast (7-10 grams);
  • half a teaspoon of salt;
  • 0.5 kg of pumpkin puree (or pulp);
  • cinnamon, powdered sugar

Heat the milk and dissolve the dry yeast in half, let it stand for 10-15 minutes. Melt the butter, add sour cream, half a cup of sugar, one egg and protein from the second, salt and the rest milk. Wait until the yeast starts to foam and put it all together. Sift the flour through a fine sieve directly above the bowl with the boil. You need to add as long as the dough does not gather in whom.

Place the dough in a bowl, brushing sunflower oil on all sides and place in a warm place for an hour. After the dough comes, knead the dough, adding flour as needed. Roll the roll with a rolling pin on parchment paper (it should be a rectangle). Cut the pumpkin into cubes or grate on a coarse grater, and then lay on the dough. Sprinkle with 2 tablespoons of sugar and a spoon of cinnamon on top. Roll the roll and leave for half an hour in a warm place, covered with a towel or napkin.

Transfer the roll with paper to a baking sheet and cover with whipped yolk. Bake the roll at a high temperature (200 degrees) for 10 minutes, then reduce the temperature to 180 degrees and bake for another half hour. Ready roll can be sprinkled with powdered sugar.